Spiced Chai Rolls

Method

1. Heat milk and cardamom pods together and simmer for 5 minutes to begin infusing and leave to cool down to a lukewarm temperature, remove the cardamom. (If not adding cardamom, heat the milk to lukewarm temperature).
2. Add yeast and a teaspoon of sugar to the warm milk, mix and leave for around 10 minutes or until it becomes foamy.
3. Place flour, rest of the sugar, and salt in a large bowl, mix and make a well in the centre. Add the milk mixture and mix until it comes together then begin kneading on a floured surface for about 10 minutes. Add the softened butter and continue kneading for about 5 minutes to incorporate the butter.
4. Place the dough into a bowl, cover with a cloth, and leave to rise for 1-2 hours or until the dough has doubled in size.
5. To prepare the spice filling, mix all of the ingredients in a bowl to make an even spreadable paste.
6. Line a 9” or 10” round or square cake tin or a baking tray with baking paper.
7. Remove dough from the bowl and place onto the work surface, knead lightly. Using a rolling pin, roll dough into a 1cm-1.5cm thick rectangle. Making sure that the long edge is closest to you, gently spread the filling evenly using a butter knife, and starting from the bottom roll the dough to make a log.
8. Cut into 12 equal portions and place into the cake tin or baking tray. Cover with a light towel and leave to rise for another 45 minutes to 1 hour to double in size.
9. Heat oven to 200C (180C fan) and bake for 5 minutes, then turn down to 170C (150C fan) and bake for a further 17-20 minutes or until golden brown and bounces back when the middle of the bun is pressed down.
10. Mix all of the icing ingredients together in a bowl, add more water a little at a time if you want a thinner glaze. Drizzle over the hot buns and let the buns cool in the tin for 10 minutes before moving it into a wire rack.